Chef Martin Yan of the television show, Yan Can Cook, created these dried plum-filled dessert wontons especially for the California Dried Plum Board, using Taylor Brothers Farms Dried Plums.
| ⅓ cup | Chopped walnuts |
| 6 | Taylor Brothers dried plums, coarsely chopped |
| 3 Tablespoons | Chopped crystallized ginger |
| 1 Tablespoon | Grated lemon peel |
| 2 teaspoons | Butter, softened |
| 24 | Wonton wrappers |
| Water, as needed |
| Cooking oil for frying |
| Powdered sugar, optional |
|
In small bowl, combine walnuts, dried plums, ginger, lemon peel and butter until well mixed.
For each wonton, brush 1 wrapper with water. Place 1 teaspoon dried plum mixture onto center. Fold diagonally in half to form a triangle; seal edge, pressing to remove air pockets. Pull together two opposite corners to overlap, pressing to seal. Repeat with remaining filling and wrappers.
To prevent drying, cover filled wontons with a dry towel.
In wok or 2-quart saucepan, heat oil to 375 degrees F. Add wontons, a few at a time, and fry 1 to 1-1/2 minutes or until golden brown, turning occasionally. Remove with a slotted spoon; drain on paper towels.
Serve hot or cold, sprinkled with powdered sugar, if desired.
|
